Low Iodine Bison & Carrot Meatloaf

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

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Ingredients

6 servings

For the glaze

1 small red beet (about 4 oz), peeled and roughly chopped
3 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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1 tbsp honey
2 tbsp water
¼ tsp salt

For the meatloaf

1 ½ lb ground bison
Chef's tip
Ground chicken is often leaner than ground bison and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 medium carrots, peeled and grated
½ cup rolled oats
¼ cup milk
Chef's tip
Use a plain, unsweetened variety so it won't add sweetness, especially in savory dishes.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1 tsp dried oregano
1 tsp salt
1 tbsp olive oil

Instructions

1
Make the glaze: combine the chopped beet, apple cider vinegar, honey, water, and 1/4 tsp salt in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the beet is completely tender when pierced with a fork, about 15 minutes. Transfer to a blender or use an immersion blender and purée until smooth. Return to the saucepan and simmer over medium-low heat, stirring frequently, until thickened to a spreadable, jam-like consistency, about 5 more minutes. Set aside.
2
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with the olive oil.

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